If you’re craving a bright, zesty treat that feels like a sunny morning in every bite, you absolutely must try this Moist Vegan Grapefruit Loaf Cake Recipe. This cake is a perfect balance of tangy grapefruit flavor and tender, melt-in-your-mouth texture. It’s completely plant-based, wonderfully light, yet rich enough to satisfy any sweet tooth. Plus, the natural pink blush from the grapefruit zest and juice makes it a stunning centerpiece for your next gathering or simply a delightful companion to your afternoon tea.
Ingredients You’ll Need
These ingredients are simple, wholesome, and each one plays a crucial part in creating the perfect balance of flavor and texture for your loaf cake. From the fresh grapefruit zest that brings a citrus punch to the velvety vegan Greek-style yogurt ensuring moisture and richness, every component is essential.
- Zest of 2 pink grapefruits: Adds fresh citrus oils for a fragrant aroma and vibrant flavor.
- 100 ml pink grapefruit juice (freshly squeezed): Brings tartness and natural sweetness to the batter.
- 100 ml soy milk: Acts as a creamy plant-based ‘buttermilk’ when combined with grapefruit juice.
- 190 g golden caster sugar (superfine): Provides sweetness that melts smoothly into the batter.
- 120 g vegan Greek-style yogurt: Keeps the cake moist and tender with a subtle tang.
- 100 ml olive oil: Gives the loaf a silky texture and moist crumb without overpowering flavors.
- 1 teaspoon vanilla extract: Enhances the overall sweetness and adds warmth.
- 300 g all-purpose flour (sifted): The base structure that holds the cake together.
- 1 tablespoon baking powder (sifted): Essential for a light, airy rise.
- ¼ teaspoon sea salt: Balances the sweetness and highlights other flavors.
- 150 g powdered sugar: For the glossy, sweet glaze that finishes the cake beautifully.
- 1 tablespoon pink grapefruit juice: Adds tartness to the glaze for harmony.
- 1 tablespoon vegan Greek-style yogurt: Makes the glaze creamy and luscious.
How to Make Moist Vegan Grapefruit Loaf Cake Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease your 8-inch loaf tin and nestle in a sling of parchment paper. This clever step ensures your cake will lift out effortlessly, keeping those beautiful edges intact.
Step 2: Create Your Vegan “Buttermilk”
In a jug, combine the freshly squeezed pink grapefruit juice with soy milk. Let this mixture sit for about 10 minutes — this magic trick gives your cake a tender crumb by mimicking the tanginess of buttermilk with a fresh citrus twist.
Step 3: Infuse Sugar with Zest
Next, add the golden caster sugar and grapefruit zest to a large mixing bowl. Use your fingertips to rub the zest into the sugar until it feels almost wet. This releases the vibrant oils from the zest, turning your sugar into a fragrant citrus powerhouse.
Step 4: Mix in the Wet Ingredients
Add the vegan Greek-style yogurt, olive oil, and vanilla extract to the sugar-zest mixture, then whisk them together for a smooth, silky batter base. Follow this by adding your vegan buttermilk and whisk once more until fully combined.
Step 5: Gently Fold in Dry Ingredients
Sift the flour, baking powder, and sea salt, then add them in two batches to the wet mixture. Use a rubber spatula to fold gently until just combined. Be careful not to overmix here; you want to keep the batter light and airy with barely any flour pockets.
Step 6: Bake Your Loaf to Perfection
Pour the batter into your prepared tin. For a perfect crack down the center—a hallmark of a well-baked loaf—place thin strips of vegan butter or run a knife dipped in olive oil right down the middle. Bake on the middle oven shelf for 50 to 60 minutes. Insert a toothpick or knife to check doneness; it should come out clean.
Step 7: Cool Before Glazing
Allow the loaf to cool in the pan for about 10 minutes to set, then transfer it gently to a wire rack for full cooling. This wait ensures your cake holds together beautifully when you’re ready to add the glaze.
Step 8: Whip Up the Glaze and Finish
In a bowl, whisk together powdered sugar, grapefruit juice, and vegan Greek-style yogurt until smooth and slightly runny. Place parchment paper under the cooling rack to catch drips, then drizzle this luscious glaze generously over your cooled loaf. Adjust the amount to suit your sweetness preference. This final touch gives the cake a glossy, flavorful finish that’s hard to resist.
How to Serve Moist Vegan Grapefruit Loaf Cake Recipe
Garnishes
A sprinkle of finely chopped pistachios or a few edible flower petals can add a splash of color and a satisfying crunch. Fresh grapefruit segments served alongside add bursts of juicy tang, elevating every bite with freshness.
Side Dishes
This loaf pairs wonderfully with a cup of herbal tea, a latte, or your favorite plant-based coffee. For a more indulgent snack, serve slices with a dollop of coconut whipped cream or a smear of vegan butter to complement the zesty sweetness.
Creative Ways to Present
Slice the cake into petite squares and stack them as petite finger sandwiches with a thin smear of vegan cream cheese and a touch of marmalade. Or turn it into a trifle layer with fresh berries, vegan custard, and toasted coconut flakes for an eye-catching dessert.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, keep your loaf cake covered in an airtight container at room temperature for up to 3 days. For longer freshness, it can be refrigerated, but bring it back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze slices of this Moist Vegan Grapefruit Loaf Cake Recipe by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.
Reheating
Warm slices gently in a toaster oven or microwave for 10-15 seconds. This briefly reheats the cake, bringing back its lovely moistness without drying it out.
FAQs
Can I use a different type of plant milk?
Absolutely! Unsweetened almond, oat, or cashew milk work just as well to create the ‘buttermilk’ effect with grapefruit juice. Just make sure it’s unsweetened to keep the balance of flavors right.
What if I can’t find vegan Greek-style yogurt?
You can substitute with any thick, plain vegan yogurt. Coconut yogurt is a good choice if you enjoy a subtle coconut flavor, but plain soy or almond-based yogurts also work well.
Can I substitute the grapefruit with another citrus fruit?
Yes, oranges or blood oranges can be used, but keep in mind that the flavor and color will change. Grapefruit offers a unique tartness and pink hue that really makes this loaf special.
How do I know when the cake is done baking?
Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs but no wet batter, your cake is perfectly baked and ready to come out of the oven.
Is this recipe suitable for gluten-free diets?
This recipe uses all-purpose wheat flour, so it is not gluten-free as is. However, with some experimentation using gluten-free flour blends that include xanthan gum, you might be able to create a successful gluten-free version.
Final Thoughts
Now that you’ve got this Moist Vegan Grapefruit Loaf Cake Recipe in your repertoire, you’re equipped to bring a slice of citrus sunshine to any occasion. It’s a cake that feels as vibrant and joyful as it tastes, perfect for sharing—or savoring quietly with your favorite cup of tea. I can’t wait for you to try it and discover your own favorite ways to enjoy this moist, zesty delight.
Print
Moist Vegan Grapefruit Loaf Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Moist Vegan Grapefruit Loaf Cake is a bright and flavorful treat, perfectly tender and infused with fresh grapefruit zest and juice. Made without eggs or dairy, it uses plant-based yogurt, soy milk, and olive oil for a luscious texture that’s both vegan and delicious. A zesty grapefruit glaze tops off the cake, adding a sweet and tangy finish, making it an ideal dessert or snack for citrus lovers.
Ingredients
Citrus Ingredients
- Zest of 2 pink grapefruits
- 100 ml pink grapefruit juice (freshly squeezed)
- 1 tablespoon pink grapefruit juice (for glaze)
Wet Ingredients
- 100 ml soy milk
- 120 g vegan Greek-style yogurt
- 1 tablespoon vegan Greek-style yogurt (for glaze)
- 100 ml olive oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 190 g golden caster sugar (superfine)
- 300 g all-purpose flour (sifted)
- 1 tablespoon baking powder (sifted)
- ¼ teaspoon sea salt
- 150 g powdered sugar (for glaze)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease an 8-inch loaf tin and place a sling of parchment paper inside to help lift out the cake once baked.
- Make vegan buttermilk: In a jug, combine the grapefruit juice and soy milk. Stir well and let the mixture sit for 10 minutes to curdle slightly, mimicking buttermilk.
- Flavor the sugar: Place the grapefruit zest and golden caster sugar in a large mixing bowl. Use your fingertips to rub the zest into the sugar until the mixture feels moist and fragrant.
- Mix wet ingredients: Add the vegan Greek-style yogurt, olive oil, and vanilla extract to the sugar mixture and whisk to combine. Then incorporate the vegan buttermilk and whisk again until the mixture is smooth.
- Add dry ingredients: Sift the all-purpose flour, baking powder, and sea salt together. Add these dry ingredients in two parts to the wet mixture and gently fold using a rubber spatula until just combined. Avoid overmixing to keep the cake light.
- Bake the cake: Transfer the batter to the prepared loaf tin, smoothing the surface. Place thin strips of vegan butter or an olive oil-coated knife down the center of the batter to encourage a crack forming while baking. Bake on the middle shelf for 50 to 60 minutes, checking doneness by inserting a toothpick or knife, which should come out clean.
- Cool the cake: Remove the loaf from the oven and cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Prepare the glaze: While the cake cools, whisk together powdered sugar, grapefruit juice, and vegan yogurt until smooth. Place parchment paper under the rack to catch drips, then pour the glaze evenly over the cooled loaf. Adjust glaze amount to taste.
Notes
- Use freshly squeezed grapefruit juice for the best vibrant flavor in both the batter and glaze.
- The vegan Greek-style yogurt adds creaminess and moisture to the cake without dairy.
- Rubbing the grapefruit zest into the sugar helps release more aroma and oil for intensified citrus flavor.
- Using thin strips of vegan butter or an oiled knife in the batter encourages an attractive central crack on the loaf surface while baking.
- Make sure not to overmix the batter to keep the crumb light and tender.
- The glaze is optional but adds a lovely sweet-tart finish to the loaf.
